Northern Germany
regional cuisine

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Lower Saxony

It's located in the northwest corner of Germany. As with most areas of northern Germany, seafood is a dietary mainstay because of the proximity to the North and Baltic seas. Particularly well liked are Rollmopse, rolled, pickled herring filets. Eel is another well loved gift of the water and is often served smoked or as the principal ingredient of an eel soup-stew called Aalsuppe.

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Schleswig Holstein

This is West Germany's most northerly region. Its recipes bear some resemblance to those of neighboring Scandinavia. And like Denmark, it is a dairy loving land. Lubeck, one of its cities, is famous for its Marzipan.

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Berlin

The area in and around Berlin, which includes parts of old Prussia, is especially noted for its ground meat dishes. The most prestigious one is Konigsberger Klopse, lemon & caper flavored meatballs.

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Foreign culinary
influences on
German cuisine

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Crossroads location

Germany lies within the well traveled crossroads of Europe and, as a result, German cuisine has been greatly influenced by its neighbors.

For instance, in the northeast, one detects the widespread use of sour cream, characteristic of the cooking of adjacent Poland. Other influences have come from other directions, including Scandinavian, Dutch, French, Austrian, and Czechoslovakian.

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However...

This in no way implies that the regions of Germany have not developed distinctive cooking styles. And because Germany was not unified as a nation until 1871, the regional cuisines are especially significant and well entrenched.

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Other German regional cuisine zones

Southern + Central

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Click to learn about German foods

Main dishes - A to K
Main dishes - L to Z
Sausage
Side dishes & soup
Cheese, hors d'oeuvres & sauce
Sweets & street food

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